I mean, when you’re in the mood for a sandwich, what do you make.
In general, I am a lunch meat kind of guy. I always use white bread (I can’t stand those ghastly wheat, grain, etc. mutations). I will use two slices of some general type of deli meat --bologna, ham, or salami (not too crazy about the deli “whites” e.g. turkey) and one slice of cheese. I will put a thin layer of mayonnaise on each slice of bread and that’s it! I don’t fool with lettuce or tomatoes as a result of chronic laziness but I do like to garnish said sandwich with a full-size dill pickle. Served with a heatlthy dose of potato chips and it’s bon appetit.
That’s my general, generic sandwich. If I truly feel like going all out, I will get the frying pan out and will make one killer reuben but that is another story entirely.
Amen to that. Extra chuncky peanut butter, strawberry jelly, and two slices of white bread. I’ve never understood why the food industry bothers producing anything else.
I like variety… I can’t eat the same thing every day. So I have a list of sandwiches I like, in no particular order:
[ul][li] Chicken Salad on Rye Toast[/li][li] Medium-rare Roast Beef on White Toast (or a baguette) with lots of horseradish (this just might be my favorite)[/li][li] Salami and pepper jack with mustard on onion roll[/li][li] Braunschweiger on onion roll with mayo and a thick slice of bermuda onion.[/li][li] Tuna salad on toast (or a tuna melt)[/li][li] Pastrami Dip (Boiled pastrami on a french roll with dill pickles and yellow mustard)[/li][li] Reuben (grilled corned beef, white american cheese, and kraut on rye)[/li][li] Ham and turkey with swiss on a big long deli roll[/li][/ul]Damn, now my stomach is growling. Thanks guys.
I just like a plain ol’ ham & cheese on buttered white bread. Occasionally I’ll add lettuce & tomato, onion if i have it. Once in a while I’ll use mayonnaise instead of butter.
I’ve been living on strawberry jelly sandwiches for a week.
** Home of the Brave ** do you know the secret to perfectly crisp bacon, end to end, perfect every time?
Fry it in at least an inch of leftover bacon fat. The more fat you fry it in, the better you render it, the crisper it becomes.
My sandwiches:
BLT
BLTT (The last T is Turkey)
Sliced Turkey (no ROLLED crap, REAL breast)
Egg Salad on La Brea Olive bread or Rosemary Olive Oil
Sliced tomatoe, onion sprouts, avocado, roasted red pepper, bufalo mozzerella on La Brea Olive
Tuna
And them’s about it.
Except for the all time fave, of course: HOT CORNED BEEF ON RYE. BAYBAY!
I grow jalepeno peppers, and my favorite sandwich is a bagel cut in half, shredded cheese piled on each half, fresh jalepeno copped up and spread on top, put under the broiler for a couple of minutes. If my lips blister, it’s perfect.
If it is a lunch sanwich, I will get a good hearty slice of serious wheat bread, and lightly toast it. Meanwhile I will fry up some onions and heat up a Chick (fake chickern) patty. I don’t usually do fake meat, but Chick patties are the stuff of the Gods.
On to the bread/Chick patty/onion I will add lettuce, perhaps some slices of tomato, and slather the bread in good mustard. Yum.
If it is a dinner sanwich, I will slice a skinny baguette lengthwise. Into it, I will layer slices of tomato, basil, mozzerella cheese and avocado. I drizzle on some good olive oil and a splash of vinager. Finally, I sprinkle on some salt and plenty of fresh ground pepper.
Rye bread. The good,firm, slightly dry kind. Montréal smoked turkey breast. Cheddar cheese. Garlic dill pickle slices. Romaine lettuce (one or two large leaves). Ripe hothouse tomato slices. Mayonnaise on one side, yellow mustard on the other. If you have it, bacon (dry).
Excuse me; I seem to be drooling on my keyboard. retreats to the kitchen
There’s a place just outside Newport News, VA called Hoss’s Deli that used to (still does?) make a sandwich called Moose’s Mongo
It was a 8 inch sub roll with sliced roast beef that was soaked in hot sauce, a 1/2 inch layer of horseradish, white onion, jalapeno slices, and topped with a layer of cole slaw. If you could eat the whole thing, you got a free beer or free pitcher or something like that. I never finished one, but man were they good.
Finally, someone raises a subject that is my forte
The best all-time sandwich of course, ishard salami, provolone, yellow mustard, tomato, lettuce, on good fresh italian bread.
However, if that is to dago for you, there is always the grilled ham & cheese (american) on wheat. Couple that with a nice bowl of, say, tomato soup and you, my friend, are in business.
Thirdly, if you are just kinda in the mood to go out and find a sandwich in a deli or restaurant, might I suggest getting yourself to Athens, OH for The Hole In The Wall’s awesome Grilled Chicken Sub (large). I lived on these things in between bong-hits for five years!
Either tuna fish (plain) on white bread (toasted); or Oscar Meyer liver sausage on cinnamon raisin bread. I really do eat both of them, and although the liver on raisin sounds strange, the sweetness of the raisins sets off the tang of the liver sausage nicely. I love it.
And by the way–only Oscar Meyer. Their liver sausgae is the greatest!
I worked across the street from McDonald’s for over 12 years, so the Grilled Chicken sandwich, and later the meal, became my sandwich. During dietary periods I’d just order it without the mayo and it’d be only 8 grams of fat. I’m sure there’s much more high quality stuff out there, but they can’t beat McDonald’s greasy charm.
